Meatballs with Rigatoni and Parmesan Cheese - Alex Guarnaschelli | Iron Chef and Food Network Celebr

Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 medium yellow onions, peeled, halved and cut into thin slices
• 5 large cloves garlic, thinly sliced
• Kosher salt
• Freshly ground black pepper
• 2 fresh Beefsteak (or 4 Roma variety) tomatoes, cored, halved and diced
• 1 teaspoon sugar
• 1 teaspoon dry oregano
• One 20-ounce can of whole tomatoes
• ½ cup basil leaves, stemmed
• 1 pound ground beef (preferably chopped Sirloin)
• ½ cup Panko breadcrumbs
• ½ cup Parmesan cheese
• 1/3 cup chopped parsley
• Pinch chili flakes
• 1 large egg, lightly beaten
• About ½ cup Canola oil
• ¾ pound spaghetti
• 11/2 cups grated Parmesan cheese